Barley Pancakes

I admit, it is a bit fiddly to separate the eggs and beat the whites separately, but because barley flour has less gluten than traditional all-purpose flour, it needs a little helping hand to get extra loft. Additionally, allowing the batter to rest for 10 minutes before adding the egg whites gives the gluten that is in the barley flour a chance to develop, giving the pancakes the best chance they have to hold their structure when cooking.